Recipe: Buttercup Squash With Garlicky Miso Dip

If you make this recipe, you will either 1) be eternally thankful to have discovered it, or 2) become addicted. My Mom first made it for me, and it instantly became my favorite squash + dip combo.

Here’s what to do:

Cut your beautiful buttercup squash (also known as kobacha) into quarters, then brush with olive oil and top with as much minced ginger and garlic as you like. Bake for about 35 minutes at 400F. While you’re waiting in agony, make the dip, which you’ll want to drink:

1/4 cup rice vinegar

2 tbsp miso paste (any kind will do)

tons of garlic

1 tbsp brown sugar

2 tsp grated ginger

1/4 cup olive oil

2 tsp sesame oil

Of course, add as much salt as you like. Using a blender, combine all ingredients.

Remove your sweet browned squash from the oven, and voila, the final to die for dish!

The avocado is a personal add-on. If a ripe one is kicking around, I’ll add it to anything edible, including bananas (just try it).

You should bring this as an appetizer to your next dinner party. Everyone will love it and think you’re a really great cook, even if you’re not. I promise.

You should follow me on Twitter – @erin_ireland – or cast me as host of your next food tv show.